Greek · Mediterranean · salad

Horiatiki Greek Salad

Name: Horiatiki Greek Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Greek, Mediterranean
Ingredients: 400 g Tomatoes (ripe); 200 g Cucumber; 60 g Red Onions (thinly sliced); 120 g Green Bell Peppers (thin rings); 60 g Kalamata Olives (whole); 150 g Feta Cheese (in one piece); 3 tbsp Extra Virgin Olive Oil; 1 tbsp Red Wine Vinegar; 1 tsp Oregano (dried); 0.5 tsp Salt

Tomatoes, cucumber, green bell pepper, red onion and kalamata olives in olive oil and oregano, under a slab of feta. Serve with bread for the juices.

A horiatiki has no lettuce, so the tomatoes do the work: use ripe ones at room temperature, because cold, pale tomatoes make a watery, flat salad. Salt the vegetables before the oil goes in so the salt dissolves in the tomato juice and seasons the whole bowl. Leave the feta in one piece on top rather than crumbling it, and break it with a fork as you eat. Dried oregano has more flavor here than fresh.

VegetarianGluten-FreeNut-FreeNo-Cook

15 minstart to table

Serves2516 kcal a serving

Cook · 15 min

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Tomato wedges, cucumber half-moons, green pepper rings, red onion and olives in a shallow bowl, with a block of feta and dried oregano on top.

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Method

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Per serving

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516

Calories

18 g

Protein

23 g

Carbs

41 g

Fat

5 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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